When we were in New York last year we had these great gluten free cupcakes, the best! In Belgium it is very hard to find. So I started to experiment and prepared these pinkies.
My kids never really liked my first gluten free cakes but since I have come up with the perfect cookie and pancake blend they like everything I bake. For real! Last week we had the Nutella cake and now this week I tried pink cupcakes.
I got inspired by Linda Lomelino’s new cookbook but as you can see, still a long way to go.
I love baking, but I am not really that into decorating cakes and cupcakes. For this recipe I have tried to come up with a non dairy frosting and after three attempts with dairy free butter and yogurt from Valio and Alpro I decided to go for a simple meringue frosting.
The attempts with butter and yogurt were real failures, the mixture was curdling over and over again. I don’t know why this is, but it was for the better because the frosting I used for these cupcakes is lighter and fluffier.
- 200 gr (gf) flour
- 200 gr white sugar
- 2 tsp (gf) baking powder
- 100 gr butter at room temperature (I used Valio)
- 2 eggs
- 125 ml (plant based) milk
- 1 tsp vanilla extract
- 1 tbsp sparkling water
- 24 frozen raspberries
- 2 egg whites
- 50 gr white sugar
- 1 tsp vanilla extract
- 2 tbsp raspberry coulis or food coloring
- Preheat your oven to 175°C.
- Mix the flour, sugar, baking powder in a large bowl and add the eggs, butter and milk. Add the sparkling water.
- Prepare a baking pan for normal size cupcakes with 12 cupcake liners.
- Fill the cupcakes with the dough and then add 2 raspberries per cupcake. Press them lightly into the dough. You can use more to your liking.
- Bake the cupcakes for 20 minutes and let them cool down completely before you decorate them.
- Start with the frosting when you are going to eat the cupcakes. Since it is a meringue frosting it can get your cupcakes very sticky.
- Add the sugar and vanilla extract to your egg whites and heat this au bain marie until the sugar has completely dissolved.
- Whip the egg whites for at least 10 minutes and then gently fold in the coulis. Decorate the cupcakes to your liking and eat them within 2 hours.
If you are not following a dairy free diet you can add 150 gr of butter at room temperature to the whipped egg whites and mix this in very gently for a meringue butter cream. If you do this you will be able to decorate your cupcakes in a very detailed way.